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Friday, 13 March 2009

Drop Cookies

It's becoming apparent that my elder son is displaying some signs that he is undergoing a growth spurt lately. I feel that he has grown so much taller and the most obvious tell-tale signs are, he has increased his meal portions, and during the late afternoons, he will start looking around in the kitchen for food.

I bake cookies only occasionally as I find them far too fattening. Since my boy has been asking for Chipsmore, Tim Tam and Oreos more frequently than usual, I've decided that it's time that I start making homemade cookies as a routine. At least I know what goes into the cookies I made, than to have him snack on commercial biscuits which are usually very high in fat and sugar content.

So, here's the first batch of cookies I tried...they are none other than the familiar Chocolate Chip Cookies, originally called Toll House cookies. These must be one of the simplest form of cookies, as what all baking books will tell you, they are also know as Drop cookies. They are so called as the cookie dough is so soft that it drops off the spoon and onto the baking sheet. Drop cookies are mainly made by the Creaming method...where you beat butter and sugar till the mixture turn pale and fluffy. Eggs are then added in followed by flour and any other flavourings such as chocolate chips, nuts or raisins. It's pretty simple and straight forward. However, there are still a couple of things to look out for...besides bringing the butter to room temperature (take it out from the fridge and leave it at the counter for about 30mins); the eggs have to be at room temperature too. The butter mixture tends to curdle when eggs are added, especially if they are not brought to room temperature. To prevent curdling, it is always a good practice to add the eggs a little at a time (I do it a teaspoon at a time, I have a little helper who is always eager to give a helping hand whenever he sees me busy with butter, flour and eggs), and beat well with each addition. If the mixture does curdles, just add in 1 tablespoon of the flour before adding more eggs. To make sure the cookies do not spread too much, you can always chill the dough in the fridge before baking. I didn't have problem with these cookies though.

Another good thing about making these drop cookies is that you don't even need an electric mixer. A wooden spoon can complete the task, although it does require some arm power when you first beat the butter and sugar together. Let the machine do the job if you don't want to develop huge biceps ;)

As usual I seek my kid's opinion on what kind of cookies he would prefer, and without thinking, he requested for chocolate chips cookies, and he likes them to be crunchy, no chewy cookies for him. I went through 3 cookie bibles and almost gave up before I saw this basic chocolate chip cookies from this book The Cookie and Biscuit Bible. It is so basic that the recipe is found under the introductory pages instead of the rest of the chapters, I'm so glad that I didn't let it slipped away.

These cookies taste fabulous. They are the best chocolate chip cookies I have made. I'll have to attribute the rich flavour to the 3 main ingredients I have used: SCS pure creamery butter (those that come in a silver wrapper) which has got a very nice buttery flavour and reasonably priced; semi-sweet Ghirardelli chocolate chips which are really rich and creamy; and that one teaspoon of Madagascar Bourbon pure vanilla extract from Nielsen-Massey works wonder. It's amazing how good quality ingredients can make such a great difference to an otherwise ordinary batch of cookies. These cookies have also the right crunch, unlike store bough cookies which I find way too crunchy and dry.

Having raved about how good these cookies are, I still find it difficult to convince myself that homemade cookies can be in any way a much healthier choice. Till I can find a recipe that has been proven to yield both delicious and yet healthy cookies, it remains as a challenge, and requires some careful balancing act (I can't help for the pun!) to choose the right snacks for my growing up kid.

With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.

Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.

Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips.

Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.

Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.

Hi HHB,I'm very enjoying reading your blog, always! Because it's so details according to your experience. Your cookies recipe come just at the right time for me as I'm looking for it to make 400 pieces for a charity concert. Thanks for sharing and will try this on next monday. Cheers!

Hi HHBit's always fun read your stories...I understand your concern for your growing kids quite well: health is all about my cooking. My husband (he's the one that get all my attention right now) sometimes complains about that :"I've to eat something anyway!!" but I think it's right to prepare for him healthy but delicious stuff. And I think you're doing the same for your kids and this is great!. Right now they could eat everything without any sort of problem (they don't gain weight, like us) but the most important thing it's to introduce them to the vast majority of food possible and to learn the balance of a correct diet. I think you're right and they'll grow up healthy and strong. I remember my mum told me to avoid soda (too much sugar) and fries (too much uncertain fat) every now and then...and after 30 years I take her very seriously.... ah the mums!!thank you all!! :)keep it upMartina

SSB, really?! you have the same book too? Do try it with the vanilla extract, you will see the difference :)

Hi Grace, thanks for your encouragements! I always think I am being too long-winded...what to do, I am really becoming an AUNTIE!!!

Your charity bake sounds so exciting...let me know if u need any help. I can help bake some.

Hi Sem, the recipe doesnt specify whether it is salted or unsalted butter, so I used salted butter. I save my unsalted butter for bread ;)

Hi CY, I am quite certain you will gonna like this recipe ;p

dear Martina, It is always nice to read your comments. Although we are distance a part, not forgetting the differences in our cultures, somehow we seems to be able to relate well with each other :) My elder boy loves to make this comment "All healthy food are not tasty, and all delicious food are not healthy." I tend to agree with him, but I won't give up trying to give him delicious and healthy meals!

Hi Another SAHM, I got the Ghirardelli chocolate chips during our holidays in the States. It is much cheaper. You can get them at some cold storage outlets...I have seen them at the branch at Vivo City and Great World City.

Hi Elyse, I'm only 3 inches taller than u, and I am guilty of stuffing a cookie in my mouth whenever I am near the cookie jar...which happens to be the most 'frequenty-visited-site' at my home!

Hi Jackie, your butter may have already started to melt when you used it. Next time, you can put the cookie doughs (after you drop them onto the baking tray) in the fridge for about 30mins before baking, I think it will help to prevent it from spreading too much, and leave enough SPACE between each cookie dough. Hope this help, and don't give up!

your chocolate chip cookies look so tempting! after looking through all yr posts, i do feel inspired do bake. am thinking of baking a birthday cake for my young son who loves strawberries. but i'm new to this and not sure if i should embark on such an ambitious task. wat would you recommend a newbie like me to start with first?

Wow, I'll have to try this recipe. It's different from the choco. chip cookies in the US which tend to call for A LOT of sugar. (3/4 or 1 cup white plus 3/4 or 1 cup brown!) I could never get them to stay puffy either; they'd always flatten after cooling and turn a sticky texture.

Hi Dee, you may want to start off by baking simple bakes such as cookies and muffins, or simple pound cakes. If your boy's birthday is around the corner, maybe you can try making a no-bake strawberry cheesecake or a strawberry marshmallow cake (http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html), which I have done a similar version using peaches. and Welcome to the world of Baking, but I do have to warn you that Baking is ADDICTIVE!

Hi FL Mom, I used to bake chocolate chip cookies that got flattened and turned a little soft in the middle!

Hey HHB,For me, you're not long-winded, that's complete information. Well, that is a charity concert for collecting some fund for Myanmar Refugee. The concet will be held on 16 May in Malaysia. I'm not sure how long the cookies can stay. Otherwise, I need to bake in M'sia. I shall try your recipe tomorrow. Let you know how it works ok. Cheers!

Your cookies look lovely! I'm sure your son appreciates the extra love that your snacks come with. Besides being made with love, your cookies also don't come with preservatives, so they are much better than store bought.

Dear HHB,I woke up early this morning to bake these cookies and can't wait to say thank you as this is such a wonderful recipe and I've decided to use it for the charity. This is my first time to bake such a nice crunchy cookies. My oven is a bit too heaty so the first batch was a bit dark in color then the second bath I reduced the oven temperature and it's just nice. Once again, thank you so much!

Hi, HHB, may I know where is Shermay Cooking School?(I'm from KL),as my DH is in S'pore this week, may ask him to find.Tempted to make one's own vanilla extract after I saw one food blogger did that using vanilla beans and vodka.regards, Sem

Hi, HHB, it is coincidence that I bought the latest March-April 09 issue of Flavour Magazine yesterday and glad to find it actually compared and rates the various brands of vanilla extract .Apparently the above-mentioned brand is sold in Cold Storage in Malaysia. rgds, Sem

Hi twistlyn, my oven temperature is not very stable, I am not sure whether it is specific to the brand/type, or it is just this particular oven that I bought?? Once I place the cake into the oven, the temperature will usually drop by 10-20degC, and it will take forever to get back to the original preheated temperature.

Hi Sem, great to know that the vanilla extra is available in Malaysia. I hope it will be cheaper over there...I read that it is selling about S$30 for a 4oz bottle here. I got mine for US$10 from the states.

I tried this cookies today, and they weren't that great. I use my mixer and mixed the butter and sugar, but the sugar wasn't really mixed, and went i baked it, all the sides started getting burnt real fast, and i could see and taste the sugar crystals when i bite into them . Any tips? And i plan to do some "dry dough" cookie next time, not drop cookies. :(

Hi Tyler, how was the texture of the cookie dough? It is suppose to be quite wet and soft, was yours dry? I suspect you may not have measured the ingredients correctly. Since you didnt give more details, I can't really comment on it.

Hi HHBI tried to bake this cookies. But the top part is rather soft (I mean not as crunchy as the bottom ). The bottom is crunchy. Could it be the oven temperature? BTW, are you using the FAN mode for baking?

Anyway, my hubby likes the cookie dough so much, he said the dough is so much nicer than after they were baked :)

Hi Min, my oven doesn't come with the fan. Is the heating elements of your oven located at the bottom of the oven? Sounds like the top of your cookies were underbake. Maybe you can try baking it at a higher rack position so that the bottom will not get baked faster than the top?

Hi HHBMy oven - hmm, I can choose where I want the heat come from. Top only, Bottom only, Top and Bottom, or Fan. I have chosen the fan mode (heat would circulate in the oven ). I think the fan mode is not working for baking these cookies. Err, I think yours may be top and bottom, next round, I will try on this mode :)

Hi HHBI tried making this again yesterday, since my boy requested. Ya, I changed the heat mode this time round cause the last batch, the top was not baked properly.As for this batch, it turned out to be alright. Well done and very crsipy.

However, the chocolate chips were not harden after the cookies cool down even after one day. I am using the Ghirardelli too, is it supposed to be like this?

Hi HHBYa, I used the same chocolate chip like yours.Not sure is it due the weather or not. Anyway, today is second day already, the chocolate chips in the cookies are still not harden. They are very soft. Melt in your mouth as soon as you eat it.

I like this recipe. these Drop cookies are sure to taste great and are extremely nutritious as well. I am going to bake a batch for the holidays when my kids will be at home. I'll be sure that what they are eating is healthy.

I'm a totally greenhorn in baking, hence would like to ask for some advice.

I tried your chocolate chip cookie recipe once and they were well-liked by my family! Thanks for sharing the recipe.

However, as they prefer the cookies to be a little less sweet, i tried baking them last night by using one-quarter of the sugar amount and half the chocolate chips amount. However, the cookies turned out to be a flop! They started bubbling upon putting them in the oven for 10mins and they remains half-baked though i continued baking them for another 10mins.

Was so disappointed! Any idea on what could have gone wrong? Could it be the proportion of the sugar to the rest of the ingredients? Any advice on what I can do to make delicious cookies which are less sweet?

Hi Sherraine, we didn't find the cookies sweet, maybe the chocolate chips I used are more bitter. The right amount of sugar is important in baking. It is not used just as a sweetener. It helps to add volume, texture, etc when baking. This recipe calls for creaming the butter with sugar, this incorporate air into the batter, when the sugar rub against the butter. With less sugar the the batter will not be light and fluffy. The right amount of sugar will also help to make sure the batter will rise more and the cookies will not spread too much. I guess you may have reduced the sugar amount too much. Maybe you can look for other recipes that uses less sugar? Sorry, I am not of much help here.

I could not resist myself to comment on your delicious post. Cookies are the next best thing in my life and the images you have given are so tempting and yummy that any one will fall in love for them. May I request you to post some few more variations and preparations and share your baking knowledge with us?

I've tried your recipe and my kids love it! I've blogged it in my blog and link it back to yours. Hope you don't mind :)

Btw, baking @ 180C for 10mins or less doesn't give me the nice golden looking cookies. It tends to turn golden at the edge only and if I baked it longer, I will get burning edge. Can advise why this happen?

Hi Mommy of 3, you have a lovely blog :) Like you I used to help my mum with her baking more than 20 yrs ago ;p

My cookies took longer than 10 mins to brown too...as my tefal oven is on the cool side.

There could be a few reasons for the burnt edges:

- You could have left the butter too soft before creaming. It should be still firm and yet will not give a glossy appearance when you use it to cream it with the sugar. - You may have over-mixed the batter (butter/sugar mixture), it should be fluffy and not appear greasy/creamy & soft. Over mixing may cause the cookies to flatten out and thus causing the edges to get burnt.- Not sure whether you do this, but do not place cookie dough on warm baking tray. The tray should be cool off before using. The heat will cause the cookie dough to spread out before it goes in the oven. - You can try chilling the dough in the fridge for 30 mins before baking. Hope this helps.

I'm shocked and wondering if you have an eye on me while i was baking cause it's exactly what I did :P

1. Yes, I left the butter too soft cause I tot I should else will be too hard to beat? Also, because my timing to bake gotta depend on my kids and most of the time i not manage to start baking as my plan :P I will take note on this =)

2. I guess due to the soft butter, my batter tends to be creamy :( Will remember point-1.

3. Yes, I did that :( i will go to grab another baking tray so that there's no waiting time as time is my freedom, gotta use it wisely. Else my kids will start looking for me and want to play.. to them, they are helping me ^.^

Hi Thr, I have been reading your since few days and wanted to leave a comment until i try something.I just tried your choco chip cookies and wanted to know 1)what difference does the baking powder makes in the recipe (all i read before had it)2)Mine cookies were golden brown from the bottom but white color on top even after 20 minutes !Could you ps help me !Thanx and keep up the gud work

Hi Dips,1) the baking powder will help the cakes to rise, but my knowledge in baking is very limited, so I am really not sure what difference it will make.2) May I ask what kind of baking tray are you using? If you are using those dark, non-stick trays, they tend to absorb heat faster, so the bottom of the cookies are browned faster than the top? Maybe you can try baking at a lower temperature or place the rack higher (nearer to the heating coil if it is located at the top of the oven).Hope this helps.

hey HHB, thanks for the wonderful recipe.. i made them as part of my CNY cookie batch this year, as my mom specially requested for them...however i had some problems, when i first baked the cookie and let it cooled, it was nice and crunchy, but when i stored it and ate it the next day, it has turned softer...but still yummy nonetheless.. but now my mom is complaining that it has 'lao hong' as in become softer.. i was wondering if there was anyway to make them more crunchy and similar to famous amos cookies? anyway, i went to research several websites and apparently adding baking soda/powder might help to slow down the browning process and allow them to bake longer hence achieveing a crunchier cookie. today i tried another recipe from this website: http://www.cookiemadness.net/?p=1882 and it turned out really crunchy.. hopefully it stays tt way. anyway, i was wondering whether u had any comments on this.. thanks for all ur lovely recipes!

ive been reading your blog for the past few months and i'm so amazed of your detailed instructions, guidance and tips in every single of your recipethat makes my life easier as i'm not so avid yet in baking :)

Once again, Thank you so much for posting this recipe. I just baked this cookie for my brother's birthday and they turned out AMAZING! All your recipes are as accurate as you described. You earn my trust again and again! Your husband and kids are so blessed to have you!

Hi May, I cannot take any credit as I simply follow the recipe closely :) I think paying attention to little details is one of the key success factors in baking a good batch of cookies. It is no doubt that you have done a good job that is why your cookies turn out great! I think I am the blessed one ;)

You're very humble. You know, this is my 4th attempt in baking cookies. I have tried few recipes from other blogs, however the cookies turned out either too sweet, or the texture was too hard. Most of the recipes contained too much sugar & fat.

Hi HHB, thanks for your recipe and I am going to try it on this coming weekend. Before I try, would like to check with you on the transferring of cookies to a wire rack to cool. Is it to trsf the cookies one by one or the entire parchment paper filled with cookies? Hope to hear from u soon:)

Hi HHB!! Came by your recipe at a very critical time....my 10 year old daughter needed 2 dozen cookies for a bake-a-thon at school :-) One question...my cookies don't have that lovely yellowish color...they were more white!! Why is that? The taste was great though :)

Hello Ms HHB! :) Well i was searching on a recipe for chocolate chip cookoes and this came out. I am currently 13 and just started my first Home Economics lesson not long ago. I wanted ro learn to bake cookies as it will be one of the desserts that my partner and i are doing for our FnN examination. I think ur cookies are delightful ( and not to mention delicious ;D ), but i cant seem to get the amounts right, because i dont have a weighing scale to measure exactly how much of each ingredient i need..:( i have also found several other recipes but they come in different measurements like 'cups, lb, oz, tbsp' et cetera. Well i'm really a newbie at cooking and i dont know how much of a certain ingredient is labelled as its measuring term. Please help, and p.s : your cookies really do look fantastic! :D thankyou so much!-Jes from SG

Hi Jes, unlike cooking, baking is science, so it is best to follow ingredient amount closely to avoid disappointment. I would suggest that you follow recipes that goes by weight as it is really much easier especially for beginners. You just need a simple weighing scale, I started baking with a cheap, small diet scale (less than $10) and had used it for a few years before I invested in a digital one. You can read more about baking from sites such as joyofbaking.com, baking911.com. hope this helps and all the best for your exam!

Hello HHB :D I've just tried baking these cookies, with giving them to my friend as her birthday present in mind :D thankfully, it was a success ^^ however, could you advice on how to make the cookie look more circular? mine turn out to be rather oval >< thank you ^^

May i know if i need to add baking soda on top of your recipe?And the flour used is plain flour or all-purpose flour?

I bought a premix and bake and it turn out horribly.Bake at 170 degree and at 10 minute,cookies spread&flatten.cookies burnt the bottom/remain uncooked at the bottom and middle (even if the top appearance look golden brown).I had turn on the oven mode to the top and bottom heating element(to ensure both top and bottom of cookies are evenly cooked.But it turn out to be in a big mess.can you help me? thank you :)

Hi jaslyn, premix has got other ingredients added, so it may not work if you use it to make these cookies.

For this recipe, you do not need baking soda. Plain flour is same as all purpose flour.

There are several possible cause for the spreading...eg. the baking tray u used is too hot...let it cool off before you place the cookies doughs on it, especially you have just used it to bake the first tray;

you could have left the butter to soften for too long, until it almost 'melted' and looks greasy? or you could have creamed the butter for too long. The butter sugar mixture should turn pale and 'fluffy', not greasy. The finished dough should be soft yet holds it shape when u drop it onto the baking tray.

You may want to google for demo videos on how to cream butter and sugar. There are many useful baking sites too.

Hey HHB! If you would like healthy cookies, why not check minstarbakery.wix.com/home out? I recently ordered her "super healthy cookies". They're fat-free cookies, no oil or butter if i remember correctly. and they tasted really really good. the price is not bad too! maybe you could get the recipe from her and share it with us hehe... Must try!